juliaem Recipe Reviews (Pg. 1) - Allrecipes.com (12648113)

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Roasted and Curried Butternut Squash Soup

Reviewed: Nov. 18, 2013
This is fantastic! I used two small squashes and brushed them with olive oil before roasting. I added about 2 tsp of smoked paprika and mixed in a little cream in each bowl before eating. I've never been so happy that my boyfriend hates soup and squash.
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 30, 2013
I made this with a can of cream of chicken soup since my boyfriend hates mushrooms. Threw in an extra diced onion and some carrots and turned out wonderfully! I used a smaller sirloin tip roast (~1.5 lb) and there were no leftovers. I also browned the roast all over in 1 tbsp of butter after seasoning with salt, pepper, rosemary, and garlic powder, which gave it a nice crust.
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3 users found this review helpful

Baked Brown Rice

Reviewed: Jan. 27, 2013
This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt, as there's enough in the chicken broth. Definitely better than cooking on the stovetop. The only thing I'll change is to reduce the cooking time to 45 minutes next time, just because of the brand of brown rice I buy. Even then, it wasn't overly dry after an hour.
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20 users found this review helpful

Whole Wheat Blueberry Muffins

Reviewed: Dec. 3, 2012
These were seriously delicious. I took the advice of other reviewers and added 1 tsp each of baking powder and baking soda. I also used almond milk since it was all I had on hand. The muffins turned out with a very light texture and a bit of a nutty taste, although next time I'll try adding a tsp or two of cinnamon to the dry ingredients. This will be my standard whole wheat muffin base from now on!
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3 users found this review helpful

Vegan Pancakes

Reviewed: Oct. 26, 2012
These are great! Since I was smothering them in syrup, I took another reviewer's advice and used 1.5 c whole wheat flour. I also added a bit of cinnamon to the dry ingredients and used 1 cup almond milk + 1/2 cup water. Definitely use a spatula to spread these a little thinner when cooking--the batter is quite thick.
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12 users found this review helpful

Quinoa and Black Beans

Reviewed: Feb. 24, 2012
I'm currently eating this while staring at a blizzard and study notes. It's perfect! Like most people, I only used one can of black beans. I also threw in a can of fire roasted tomatoes (drained) when the onion and garlic were almost done, as well as added a dash of cinnamon. I omitted the salt since the tomatoes contained enough for me. Can't wait to take this with me for my lunch tomorrow!
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2 users found this review helpful

Cranberry Sauce

Reviewed: Feb. 23, 2012
I used half freshly squeezed orange juice since I needed orange rind for another recipe. NEVER buying canned cranberry sauce again! I could eat this by the spoonful.
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3 users found this review helpful

Amazingly Good Eggnog

Reviewed: Feb. 23, 2012
This was AMAZING!! I halved the recipe since it was for only 4 of us and ended up regretting it. I did also end up using only about half a cup of rum, and it was perfect (and I'm someone who likes a strong drink). It's also imperative that you make this in advance in order to refrigerate it overnight. I nearly threw it out when I tasted it before putting it in the fridge, but the next night it was wonderful.
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3 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Feb. 23, 2012
I made these as part of my cookie trays (Dec '11). I drizzled them with white and dark chocolate and they looked fantastic! They did soften up quite a bit, so I might increase the second baking time next time. I didn't find them too great--I thought they were kind of bland, but everyone else LOVED them.
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2 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Feb. 23, 2012
This had a wonderful taste. I used Sweet Baby Ray's BBQ sauce and Kraft calorie-wise Italian dressing. However, I also used bone-in chicken as it's all I had in my freezer (I did thaw before cooking, as well). I can't stress how important it is to use boneless!! Otherwise you'll be picking out shards of bone and accidentally swallow a few--this REALLY takes away from the taste.
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4 users found this review helpful

Roasted Asparagus With Thyme

Reviewed: Feb. 23, 2012
This was absolutely fantastic. I used about one pound of asparagus and adjusted the rest of the ingredients accordingly. Roasted for 5 minutes, added some parm, and roasted for another 5 minutes. I ate the entire thing in one sitting! I just bought more asparagus and fresh thyme, so I'm about to go try this with some leftover goat cheese crumbled on top once it's done.
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1 user found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Feb. 12, 2012
This was absolutely fantastic. I omitted the cumin (didn't have any), substituted olive oil for butter, and added about 1/4 teaspoon of cayenne. I crumbled some goat cheese in mine--absolutely fantastic! I did puree it down and added about an additional 1-1.5 cups of water, as I personally hate stews.
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1 user found this review helpful

Butternut Squash Soup II

Reviewed: Jan. 11, 2012
Thanks to the advice of other reviewers, I brought this soup up to 5-star level. I don't even usually LIKE soups! I roasted the squash in the oven at 375 for about an hour, let it cool, removed the seeds, and scooped the flesh into the pot. I also omitted the carrot, celery, and potatoes, and added a clove of minced garlic. I added a dash of nutmeg, cayenne, and cinnamon to the onion/garlic mixture, and (accidentally!) added ALL of the stock to the vegetables before simmering for 50 minutes. Olive oil was also used in the place of butter. I pureed the soup with my immersion blender once it was nice and soft. I ladled it into the bowl and drizzled with cream and seasoned with a bit of pepper. FANTASTIC! (Note: my roommate has a dairy allergy and ate it without cream. She also enjoyed it, and didn't consider it to be bland.)
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4 users found this review helpful

Apple-Stuffed Acorn Squash

Reviewed: Nov. 24, 2011
I made this exactly as directed (other than using a dairy-free butter substitute for my roommate) and it was fantastic. Added a sprinkle of nutmeg along with the cinnamon. It smells, looks, and tastes fantastic! I will definitely be making this as a side dish next Thanksgiving.
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2 users found this review helpful

Whole Grain Waffles

Reviewed: Aug. 22, 2011
These are absolutely amazing. The only thing I do differently is replace the oil with more applesauce, and throw in about 1/2 cup of chocolate chips for my boyfriend. We both love them! They're not very crispy for me, but that's probably because of my ancient waffle grill. What I do instead is make a double batch, cool them on a wire rack, and wrap them up individually in cling wrap. I then put them all into a giant ziplock bag and keep them in the freezer until I want to toast one or two up on the morning. Easily better than the store-bought variety.
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5 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Aug. 14, 2011
I make the following changes, as recommended by other reviewers: 2/3 cup of unsweetened applesauce instead of oil, use half brown sugar and half white sugar for the bread, brown sugar instead of white for the topping, and I double the topping. Half of the topping goes inside as instructed, and the other half is mixed with 2 tbsp melted butter and sprinkled on top. I also add 1/4 tsp nutmeg and 1 tsp vanilla extract to each loaf. The bread ends up being moist, sweet, and JUST the right amount of spice. It's absolutely perfect with coffee or earl grey tea. My dad makes me make him two loaves for the freezer whenever I visit!
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11 users found this review helpful

Easy Sugar Cookies

Reviewed: Jul. 8, 2011
Seriously the best sugar cookie recipe out there. The outside is crispy, the bottom is lightly carmelized, and the inside is chewy. My boyfriend's favourite!
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1 user found this review helpful

Jan's Chocolate Cake

Reviewed: Jul. 8, 2011
I had the cake in the oven for 10 minutes before realizing I had forgotten the boiling water. Luckily, it's still okay without! ...Just in case anyone else does the same ;) Otherwise, I followed this recipe exactly, other than making my own buttermilk with milk and lemon juice. Tip: If you're decorating the cake beyond a simple layer of icing, I would definitely recommend glazing it first as it falls apart fairly easily.
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1 user found this review helpful

Cheese Garlic Biscuits II

Reviewed: Mar. 3, 2011
I made the following changes: buttermilk instead of milk, 1.5 cups of the Italiano blend cheese, and cooked them at 400 degrees for 12 minutes. I think 2 tablespoons of butter is enough for the topping, though--I used 3 and it was plenty. Result: awesome. They taste very similar to the RL biscuits. My boyfriend's roommates inhaled about 10 of them in a couple of minutes.
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1 user found this review helpful

 
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